Running out of bread at home again, this time I'm thinking of Pork Floss Buns! This bun is so popular in Singapore but sadly we can't get it here. Kill two birds with one stone, yes, I'm clearing the pork floss I have so making pork floss buns is putting it into good use, we are heading home for summer soon.
The bun remains soft even the second days, I can eat it plain without any filling. The milky butter flavour in the bun is the winner. I'm using the recipe by 陈郁芬 65C汤种面包，传统肉鬆面包 with a minor changes.
Yield: 11 pieces
Ingredients:
Water Roux/Tangzhong:
25g bread flour
125ml water
Bread Dough:
200g bread flour
90g cake flour (top flour)
6g instant dry yeast
1/2 tsp salt
30g sugar
15g milk powder
1 egg
65g water
75g Tangzhong (water roux)
45g butter, cut in small pieces
some flour for dusting the hands and dough
Glazing:
1 tbsp golden syrup + 1 egg, mix together
Filling/Topping:
some mayonnaise
some pork floss
some nori katsuo furikake
Method:
Prepare water roux: In a small pot, add all water roux ingredients cook and stir the mixture until thicken, remove and set aside for later use.
Prepare bread dough: In the KitchenAid mixing bowl, add bread flour, cake flour, instant dry yeast, salt, sugar, milk powder, egg, and water roux. Using low speed (speed 1), mix for a min, gradually add water. Switch the speed to 2, mix the ingredients until it comes together to form a rough dough. Add the butter pieces, let the Kitchen Aid knead the dough at speed 4 until the dough form elastic window pane.
Place the dough in a lightly oiled bowl, cover and proof until the dough double its size. Punch down the air in the dough and divide it into the portions you like, in my case 11 portions. Roll the dough into round balls, let it rest for 10 mins.
Flatten the dough into oval shape, roll it up, seal the edge and seam site down on lined baking tray. Let it proof until double its size. Egg wash the bun dough.
Bake in preheat oven at 180C for 5 mins then switch the oven temperature to 150C and bake for 8 mins. Let the buns cool on the wire rack.
Assemble: Cut a line on the bun, squeeze in some mayonnaise. Apply a thin layer of mayonnaise on the surface of the bun. Dip the bun with mayonnaise site on some pork floss, then sprinkle nori katsuo furikake on top of the bun.